Homemade Pumpkin Spice Granola
This pumpkin spice granola is perfect for fall. It is refined sugar free, gluten free, vegan, easy to make, and will have your house smelling amazing.
Servings 9 1/2 cup servings
- 3 cups gluten-free rolled oats (if not gluten free, any rolled oats will work)
- 1 1/2 cups pecans
- 1/2 cup pumpkin seeds
- 1 tsp. salt
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground cloves
- 1/2 cup pumpkin puree (not pumpkin pie mix)
- 1/3 cup melted coconut oil
- 1/2 cup pure maple syrup (room temp)
- 1 tsp. vanilla extract
Preheat oven to 325 degrees.
In a large bowl, combine the oats, pecans, pumpkin seeds, salt, cinnamon, nutmeg, and cloves.
In a separate bowl, mix the pumpkin puree, coconut oil, maple syrup, and vanilla. Add this to the oat mixture and mix until ingredients are fully combined.
Line a baking sheet with parchment paper and dump finished granola mix onto prepared baking sheet. Using the back of a spatula, evenly spread and lightly push down granola into pan (this will help make “clumpier” granola).
Bake for 30-35 minutes, stirring at around 20 minutes. After stirring, evenly press and lightly push down the granola into the pan – this helps with clumpy granola. You will know your granola is done when the edges of the oats begin to lightly brown and the granola is very fragrant. Don't overcook - burnt granola is not good! Note: granola will continue to harden as it cools.
Allow to fully cool on baking sheet before mixing and moving to a storage container. Allowing to cool first will help the granola be extra clumpy.
Substitutions and Add-ins
- Make sure to use rolled oats (also known as old fashioned oats) and not quick cooking oats.
- In order to create "clumpier" granola, make sure to push granola down in pan prior to baking and then again after you mix in the middle of baking. Using the back of a spatula works great. In addition, let the granola fully cool before mixing - this also helps those nice clumps to form!
- I like using a commercial bakers sheet, like this one - this allows you to more evenly spread out the granola, which will help create the nice little clumps.
- When mixing your wet ingredients, make sure that your maple syrup is room temp - this will help the melted coconut oil from solidifying again (if it comes in contact with a cold liquid it will begin to turn into solid little pieces - and we don't want that).
- You can sub any nut for the pecans - I think almonds or walnuts would be great.
- Some unsweetened coconut flakes or chips would be good to add into the dry ingredients (1/2 cup or so).
- AFTER baking (and after you've let the granola cool), try adding in some chocolate chips for an extra special treat.
Calories: 364kcal | Carbohydrates: 35g | Protein: 6g | Fat: 24g | Saturated Fat: 9g | Sodium: 217mg | Potassium: 262mg | Fiber: 5g | Sugar: 12g | Vitamin A: 2128IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg